Decadent Triple Chocolate Bundt Cake Recipe Recipe For Stuffed

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TRIPLE CHOCOLATE BUNDT CAKE



Triple Chocolate Bundt Cake image

Wow. That's a lot of chocolate. Are you baker enough to take it to the limit using dark chocolate instead of semisweet?

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 14

2 1/2 cups Immaculate Baking Co.™ organic all-purpose flour
1/2 cup unsweetened baking cocoa
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
1 1/4 cups butter, softened
2 cups cane sugar
4 eggs
1 tablespoon vanilla
1 cup buttermilk
1 cup semisweet or dark chocolate chips
1 cup semisweet or dark chocolate chips
1/2 cup heavy whipping cream
1/2 cup white vanilla baking chips

Steps:

  • Heat oven to 325°F. Spray 12-cup fluted tube cake pan with cooking spray with flour.
  • Reserve 1 tablespoon flour in small bowl. In medium bowl, mix remaining flour, cocoa, baking soda, baking powder and salt; set aside. In large bowl, beat softened butter and sugar with electric mixer on high speed until light and fluffy. Beat in eggs, one at a time, scraping bowl occasionally. Beat in vanilla. Add flour mixture to sugar mixture alternately with buttermilk on low speed, beating after each addition, until smooth. Add 1 cup semisweet chocolate chips to reserved flour; stir to coat chips in flour. Stir chips and flour into batter. Pour into pan.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
  • In small microwavable bowl, microwave 1 cup semisweet chocolate chips and the cream uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon over cooled cake. In another small bowl, microwave 1/2 cup white chips uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted and smooth. Spoon into resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to drizzle melted white chips over chocolate glaze on cake. Let stand 30 minutes before cutting. Store covered at room temperature.

Nutrition Facts : ServingSize 1 Serving

DECADENT DOUBLE CHOCOLATE BUNDT CAKE



Decadent Double Chocolate Bundt Cake image

From Cooking Light, March 2008 edition. The chocolate in this cake is not overly overpowering and has a yummy glaze. Although the recipe states to cool before eating, it sure tastes good while still slightly warm.

Provided by Marz7215

Categories     Dessert

Time 1h5m

Yield 1 bundt cake, 20 serving(s)

Number Of Ingredients 19

2/3 cup granulated sugar
1/4 cup water
1/4 cup chocolate liqueur
2 tablespoons butter
1 1/2 teaspoons canola oil
2 tablespoons all-purpose flour
1 1/2 cups granulated sugar
6 tablespoons butter, softened
2 large eggs
2 large egg whites
2 teaspoons vanilla extract
3 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat milk (1% is good)
2/3 cup semisweet mini chocolate chips
2 tablespoons powdered sugar

Steps:

  • To prepare Glaze:.
  • Combine first 4 ingredients in small saucepan. Bring to a boil over medium high heat, stirring constantly. Cool completely.
  • Preheat oven to 350°F.
  • To prepare cake:.
  • Drizzle oil into 12 cup bundt pan, coat pan thoroughly with pastry brush. Sprinkle with 2 TBSP flour, shaking out excess. Coat prepared pan with cooking spray.
  • Place 11/2 cups granulated sugar and 6 TBSP butter in large bowl; beat with a mixer at medium speed until well blended about 5 minutes. Add eggs and egg white one at a time, beating well after each addition. Beat in vanilla.
  • Lightly spoon 3 cups flour into dry measuring cups; level off with knife. Combine 3 cups flour with next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan, swirl batter with a knife.
  • Bake at 350°F for 45 minutes or until wooden pick inserted in center comes out clean. Immediately pour glaze over cake Cool cake on wire rack for 30 minutes. Invert cake onto serbving plate and sprinkle with 2 TBSP powdered sugar.

Nutrition Facts : Calories 263.9, Fat 8.1, SaturatedFat 4.6, Cholesterol 34.5, Sodium 162.2, Carbohydrate 44.6, Fiber 1.8, Sugar 27.6, Protein 4.4

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